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Peel the sweet potato and cut it into small, equal-sized chunks.

Steam the sweet potato chunks until they are very soft. If boiling, ensure to allow them to steam dry afterwards to remove any excess moisture.

Transfer the soft sweet potato chunks to a bowl and mash them thoroughly into a smooth paste. Alternatively, blend them until smooth.

Add the peanut butter, cocoa powder, peanut powder (from blended peanuts), maple syrup or agave syrup, and salt to taste into the bowl with the mashed sweet potato.

Combine all the ingredients fully using a spatula or spoon until a uniform brownie batter is formed.

If desired, fold in fillings such as chocolate chips, nuts, or dried fruit into the brownie batter.

Pour the mixture into a baking tray that has been lined with parchment paper or greased. Spread the mixture evenly across the tray.

Bake in a preheated oven for 25-30 minutes.

Allow the brownies to cool slightly in the tray before slicing and serving. This helps them to set.


Peel the sweet potato and cut it into small, equal-sized chunks.

Steam the sweet potato chunks until they are very soft. If boiling, ensure to allow them to steam dry afterwards to remove any excess moisture.

Transfer the soft sweet potato chunks to a bowl and mash them thoroughly into a smooth paste. Alternatively, blend them until smooth.

Add the peanut butter, cocoa powder, peanut powder (from blended peanuts), maple syrup or agave syrup, and salt to taste into the bowl with the mashed sweet potato.

Combine all the ingredients fully using a spatula or spoon until a uniform brownie batter is formed.

If desired, fold in fillings such as chocolate chips, nuts, or dried fruit into the brownie batter.

Pour the mixture into a baking tray that has been lined with parchment paper or greased. Spread the mixture evenly across the tray.

Bake in a preheated oven for 25-30 minutes.

Allow the brownies to cool slightly in the tray before slicing and serving. This helps them to set.
